Belgian Pale - Beer 93 - Beer Recipe - Brewer's Friend

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Belgian Pale - Beer 93

166 calories 17.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Belgian Pale Ale
Boil Time: 60 min
Batch Size: 36.1 liters (ending kettle volume)
Pre Boil Size: 39 liters
Pre Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 98% (ending kettle)
Source: Mig
Calories: 166 calories (Per 330ml)
Carbs: 17.5 g (Per 330ml)
Created: Tuesday April 27th 2021
1.054
1.014
5.3%
30.7
7.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 kg Crisp Malting - Finest Maris Otter4 kg Finest Maris Otter 38 3 62%
1 kg Simpsons - CaraMalt1 kg CaraMalt 34 14 15.5%
500 g German - CaraMunich I500 g CaraMunich I 34 39 7.8%
500 g Rolled Oats500 g Rolled Oats 33 2.2 7.8%
250 g Maltodextrin250 g Maltodextrin 39 0 3.9%
200 g Corn Sugar - Dextrose200 g Corn Sugar - Dextrose 42 0.5 3.1%
6,450 g / £ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
25 g Columbus25 g Columbus Hops Leaf/Whole 15 Boil 30 min 18.43 6.7%
25 g Citra25 g Citra Hops Leaf/Whole 11 Boil 15 min 8.73 6.7%
25 g Citra25 g Citra Hops Leaf/Whole 11 Boil 5 min 3.51 6.7%
75 g Citra75 g Citra Hops Leaf/Whole 11 Boil 0 min 20%
25 g Columbus25 g Columbus Hops Leaf/Whole 15 Boil 0 min 6.7%
200 g Citra200 g Citra Hops Pellet 11 Dry Hop 6 days 53.3%
375 g / £ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Campden Tablets Water Agt Other 0 min.
1 each Whirlfloc Water Agt Mash 0 min.
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1 g Epsom Salt Water Agt Mash 1 hr.
7 g Gypsum Water Agt Mash 1 hr.
1 g Baking Soda Water Agt Mash 1 hr.
8 g Lactic acid Water Agt Mash 1 hr.
 
Yeast
Mangrove Jack - Belgian Abbey M47
Amount:
450 Milliliters
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
18 - 25 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.75 (M cells / ml / ° P) 361 B cells required
£ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 194 g       Temp: 20 °C       CO2 Level: 2.2 Volumes
 
Target Water Profile
Mig's balnce
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
92 5 14 80 104 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
19.5 L Infusion 55 °C 66 °C 90 min
26 L Sparge 77 °C 77 °C 30 min
Starting Mash Thickness: 2.7 L/kg
Starting Grain Temp: 20 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 2.7 L/kg 16.2
Mash volume with grains 20.2
Grain absorption losses -6
Remaining sparge water volume 29.4
Mash Lauter Tun losses -0.9
Volume increase from sugar/extract (early additions) 0.3
Pre boil volume (equipment estimates 42.7 L) 39
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.9
Post boil volume (equipment estimates 32.4 L) 36.1
Estimated amount in fermentor 36.1
Total: 45.6  
Equipment Profile Used: System Default
 
Notes

all targets hit.

22-05-21 (35.5l)
Decided to Dry hop so now down on volume after racking. 2 litre loss. Added 1.5L sterile water + finings and cold crashed.
08-06-21 (36.1L)
Racked with 600ml loss. 200g dextrose, 250g Maltodextrin. total liquid = 600ml

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  • Last Updated: 2021-06-23 18:57 UTC